Combine and chill for several hours - we use this dressing all the time, so there is always a recycled dressing container with some in it.

*Fun little history - this dressing/sauce originated in Mississippi, and it's really called Comeback Sauce - not many folks know about it*

THE Salad:Cored Iceberg lettuce, cut in half, then cut into thirds - you should have 6 total "wedges"Diced CucumbersDiced Tomatoes1 slice crumbled bacon per saladFried Onion Strings - recipe to follow.

Place your wedge of lettuce on a plate, bowl, whatever vessel you are serving this delectable item in. Spoon about two tablespoons of sauce of the lettuce. Pile with cucumber, tomato, bacon and onions. I like to try and stack mine as high as possible - making for a more eye appealing presentation.

Nowwww, for the fried onion strings..... These little yummies are addicting, so be careful.

Begin by preheating a dutch oven of oil.... lots and lots. We're deep frying here, so be generous.

Fill a bowl with some milk - about two + cups, followed by an acid of some sort. I used about half a cup of apple cider vinegar. Let it sit and "marry" while you slice your onion.

Now, slice your onions real thin, like really thin - add them to the milky-ness.... I let mine sit while I go do something, like get the mail, water the flowers, etc.

Come back and add the onions to a bowl of this mixture: one and half cups of flour, one and a half cups of self-rising corn meal, pepper and salt to taste.

Coat them well with flour with a set of tongs - and prepare to fry!

Drop them into the oil, which should be preheated to 375˚ - I don't use a thermometer, I just guesstimate. Don't go anywhere while these little babies are in their hot tub - they cook rather quickly - maybe 30 seconds? Take them out with a slotted spoon and drain on a paper towel.

Keep going until you have done all your onions - I usually do about two onions - one onion yields plenty!

This is what you should end up with - a HUGE pile of onions.

Sprinkle with a tinge of salt, and ENJOY!

We (my family) love this salad. And, it's summer time - perfect weather for a cold salad on a hot day!